Skillet Cornbread

2012-07-17
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  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 45m

If someone gave you a piece of this cornbread and you didn’t know it was vegan, you’d never guess. Seriously. I’m not vegan, and I love cornbread, and there’s virtually no discernible difference between this recipe and cornbread made with milk and eggs. It’s kind of amazing. (I only wish I invented this recipe. Apparently it’s from Cook’s Illustrated, but I found it here.)

The trick here is the flaxseed, and though you might have a do a little hunting to find it, it’s totally worth it. (Plus it’s really healthy and adds a nice crunch and nuttiness to breads.) When you boil it in a little water for a few minutes, it becomes this weird, gummy mass that makes the best egg substitute (at least as far as binding properties) I’ve ever seen. It looks a little disgusting, but it’s damn near magical.

This is a great recipe for barbecues, picnics, or any summer get-together. Go ahead and add some fresh corn or a can of diced chile to this recipe, if that’s your thing. If you have leftovers, dry out the cubed bread in a 250-degree oven, and toss with lime juice, a little oil, and chopped vegetables for a great salad. You can make this in a baking pan, but it’s best done in a cast-iron skillet, so go get one if you don’t have one already. They’re cheap, and even if you only use it for cornbread – which you shouldn’t, but still – it’s money well spent.

COST PER SERVING: 50 cents, or even cheaper if you’re buying everything from bulk bins.

Ingredients

  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup soy milk
  • 1/4 cup vegetable or canola oil
  • 1/4 Cup Sugar

Method

Step 1

Preheat your oven to 425 degrees. Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don't have a cast-iron skillet (Though, really, why don't you? They're awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.

Step 2

Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don't worry. Set aside.

Step 3

Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.

Step 4

Add the soy milk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don't over mix.

Step 5

Put everything in the skillet. Bake for for around 20 minutes, until a toothpick inserted in the center comes out clean.

Step 6

Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

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Recipe Comments

  1. posted by Neena on June 12, 2013

    i was placed on a strict plant based diet with no oil whatsoever (heart problem) would salt, yeast, baking powder and baking soda not hurt me? is there a substitute for them that is plant based? thanks and more power!

      Reply
  2. posted by Bee on August 23, 2013

    Love this recipe! Thanks so much for sharing it.

      Reply
  3. posted by Laura on November 9, 2013

    If I use egg replacer instead of the ground flaxseed, do I still need to follow step2/boil it? Or can I just add it in at step 4?

      Reply
    • posted by Stefan on November 13, 2013

      If you’re using egg replacer, there’s no need to boil it – just follow the package directions and add it in at Step 4.

        Reply